Tried my hand at making stracchino cheese with my Joule after seeing redditors using sous vide for cheese/yogurt making. The temp control is unbeatable and makes making cheese a breeze.
Got about 500g of cheese from 1/2 gal of milk, it is still cheaper than buying it from the store (Eataly sells 100g for $15.39, mine came to about $3 per 100g, or less accounting for the leftover whipping cream that can be used elsewhere).
The texture needs improving as I strained too much, overall I consider this a win given the little effort it took.
This will make for a great “focaccia di Recco wannabe” (cheat version using puff pastry).
by domusaureatx
5 Comments
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can you post a recipe or method? i’ve been kicking around sous vide cheese for ages but i always feel so intimidated!
I need to do this with lactose free milk.
recipe please PLEASE
Mad lad